Peel and cut into 3/4-inch cubes: 1 1/2 pounds yellow potatoes, such as Yellow Finn or Yukon Gold, or russet potatoes.,Cut the potatoes as uniformly as possible so they will cook evenly.,Bring a pot of salted water to a boil and cook the potatoes until they are just cooked through and tender but not falling apart.,Drain the potatoes and let them sit for a few minutes to dry and cool.,Heat in a heavy-bottomed pan, preferably cast iron: 1/2 cup olive oil.,When the oil is hot, add the potatoes and cook over medium heat, stirring and tossing regularly, until golden, about 15 minutes.,Season with: Salt.,Serve immediately.,Fry the potatoes in half olive oil and half clarified butter or duck fat.,______,Do not boil them first and fry them until crispy, tossing regularly.